I love mozzarella, in fact I’m a sucker for it. Give me mozzarella and tomatoes and I will love you forever. So I made this mozzarella salad the other day, in quest of a lighter meal. When I said to Rob that we are having salad for dinner, he didn’t say anything (because he is so sweet), but I could hear him holding his breath at the other end of the phone lol. I don’t think he really minds anyway, he always loves my cooking 🙂 But this is a hearty salad full of protein with beautiful cherry tomatoes, potatoes, eggs, greens and some meat. I like using sausages, but you can use whatever you like: chicken, prosciutto or beans if you wanna go veggie. So let’s go ahead and make it.
Prepping your ingredients
Peel or scrub the baby potatoes, and boil them in a pot for around 10 mins. They should be tender and a bit soft to the touch of a fork. But not too soft, or they will be mashed in the salad. After the potatoes have been boiling for about 5 mins, add in the eggs, all 5 of them. In this salad I like my eggs soft boiled, so they can “sit” nicely on top of the salad, but have an appetizing and delicious runny yolk. So boil them around 4.5-5 mins. Tip: did you know that when you add salt to the boiling water it actually makes peeling the eggs a lot more easier? Try it!
In the meantime, get your sausages going. I used regular spiced English pork sausages. Sooo darn good! Feel free to use whatever sausages you crave. Put those little beauties in a pan and sauté them for around 10 mins, until they have a nice brown color.
Once done put all your cooked ingredients aside and keep them handy for your mozzarella and sausage salad.
Â
Making the mozzarella salad
Wash your greens, tear them in big pieces and put them in a bowl. Add the halved cherry tomatoes. Take the boiled potatoes and cut them in two or three pieces. In the bowl they go too! Next you want to add your mozzarella slices. One ball of mozzarella is more than enough. Thereafter, take your sausages, cut them in big chunks and arrange them on top. Lasty, you add the eggs. Peel them and cut them in two carefully. Place them on top of everything else. Season with salt and pepper and sprinkle with some chopped spring onions.
This salad is complicated with so many different flavors going on. Therefore, I prefer to have a simple dressing like olive oil and maybe some lemon or vinegar.
Mozzarella Salad with sausage and tomatoes
This is a perfect salad for a lighter dinner option. Mozarrela goes perfectly with the ripe tomatoes and the succulent sausages. It’s served warm and it’s full of ingredients bursting with flavor!
- 10 baby potatoes, halved
- 5 eggs
- 4 pork sausages, cut in big chunks
- 1 ball mozzarella, sliced
- 2 handfuls of cherry tomatoes, halved
- 2 whole gem lettuce, teared in bug pieces
- salt and pepper
- extra virgin olive oil
- lemon or vinegar
- 2 spring onions, chopped
Prepping
-
Peel or scrub the baby potatoes, and boil them in a pot for around 10 mins. They should be tender and a bit soft to the touch of a fork. After the potatoes have been boiling for about 5 mins, add in all the eggs. Boil eggs for about 4.5-5 mins.
-
Sauté the sausages for around 10 mins, until they have a nice brown color.
Once done put all your cooked ingredients aside.
Making the salad
-
Wash your greens, tear them in big pieces and put them in a bowl. Add the halved cherry tomatoes. Add the potatoes and mozzarella.
-
Lastly arrange the eggs on top cut in halves. Season with salt and pepper and sprinkle with some chopped spring onions. Dress with olive oil and maybe some lemon or vinegar.
Boil the potatoes together with the eggs tucked in tightly together. This way the eggs have less of a chance to break!
